I ran across this recipe while perusing Pinterest this morning. Cast iron cooking puts a nice crunch on this recipe. It’s not a one pot dish but you could if you cooked it is stages.
Tater-Tot Pizza by The Gunny Sack
salt and pepper
2 c. cheddar cheese
Preheat oven to 425 degrees. Grease cast iron skillet. Place in tater tots in a circle motion to cover the enter bottom of the pan. Then, place a ring on top around the edge of the pan. Bake for 15 minutes. Meanwhile, cook scramble eggs and sprinkle with salt and pepper. Remove cast iron skillet from the oven and press down tots with the bottom of a spatula to flatten them together. Sprinkle with a cup of shredded cheese. Top with scrambled eggs. Then, sprinkle with bacon pieces. Top with remaining cheese. Put back in the oven for 10 minutes to melt together.
- I like fluffier scrambled eggs. I added milk. If you wanted to cook in one pot, you would need to cook the eggs first and set aside.
- I added a little garlic and onion powder to my eggs.
- We used 1 c. white cheddar and 1 c. cheddar cheese.
- We added fresh basil, thyme, oregano, and cilantro from our garden. We cooked half of the herbs in the eggs. We topped the recipe with the other half.
- I bake my bacon at 350 degrees for 30 minutes. You could cook it in the cast iron skillet and use the grease below you tater tots.
- We used four slices of a thick cut bacon. If you can’t using thick cut, you might want six to eight slice of bacon.
- The recipe called from breakfast round potatoes. I used mini tater-tots.
This recipe actually came from Harvesters Nutrition Department. We made it with volunteers during our New Year’s Eve Family Volunteer Day. I told my team, “We should try this recipe before we serve it.” It got a thumbs-up from my entire team.
My husband was a little apprehensive about trying it. He was surprise how much he enjoyed it. In fact, it’s become our go to snack.
Here’s hoping your little ones enjoy making this healthy snack.
Fruit Pizza by Harvesters Nutrition Service Department
1 flavored rice cake
Spread yogurt on rice cake and top with fruit.
- We used chocolate and caramel with the volunteers. I like the caramel best.
- We used vanilla Greek but you can use another flavor to match your fruit. You can also just use regular yogurt.
- I’ve used bananas, berries (raspberries/strawberries/blueberries), and mangos. Fresh or thawed frozen fruit both work.
This is a recipe I made for a recent fundraiser. One of my friends said her two years would love these. The original recipe came from the Taste of Home website earlier this year.
Pepperoni Pinwheels by Vicki Rebholz
1/2 c. diced pepperoni
1/2 c. shredded part-skim mozzarella cheese
1/4 tsp. dried oregano
1 egg, separated
1 tube (8 oz.) refrigerated crescent rolls
In a small bowl, combine pepperoni, cheese, oregano, and egg yolk. Separate crescent rolls into four rectangles, sealing edges. Split mixture evenly between crescent rolls. Roll up jelly roll style and cut each into six pieces. Place on greased baking sheet. In a custard cup, whip egg white until foamy. Brush on top of circles. Bake at 375 for 12-15 minutes or until golden brown. Serve warm. Marinara dipping sauce is optional. Refrigerate leftovers.
Nutrition Facts: (Makes 2 dozen poppers) 1 serving (2 each) equals 122 calories, 8 g. fat (3 g. saturated
I’m sure you were all starting to wonder if I dropped off the grid or had given up writing this blog. I assure you, neither is the case. One of my favorite things to do it try new recipes and share them with others. Part of the reason I haven’t been writing for awhile is because work became quite consuming.
I work for the Greater Kansas City Affiliate of Susan G. Komen for the Cure. Our biggest fundraiser was last weekend. The 19th Annual Susan G. Komen Kansas City Race for the Cure is Kansas City’s largest race (nearly 21,000 participants) and one of the top fundraisers in the city (over $1 million). With a staff of eight, that means LOTS of extra hours this time of year. And even then, we still couldn’t pull it off without our amazing team of volunteers. Working 7 days a week at 12-14 hour days which often included writing new content, I barely had time to do laundry let alone the creative energy to write a blog. In fact, I think I bought Chipotle for lunch four times the week before Race because I wasn’t even allowing myself enough time to cook meals. I guess that is better than constant midday snacking on Twizzlers, M&Ms, and coffee. But I am very proud of the fact I still made it to the gym for 30 minutes of cardio every day!
Tonight, I am sharing a recipe from Wayne, NE County Cookbook – Roostin’ in Wayne 1884-2009. This is one of the new recipes I did manage to try one morning. I was able to throw it in the oven while getting ready. The original recipe calls for it to be baked on a pizza pan. I cooked it in a 9 x 9 dish so it took a little longer than the original recipe said. I hope you enjoy another crescent roll recipe.
Breakfast Pizza by Jan Liska
8 refrigerated crescent rolls
1 c. frozen hash browns
1 lb. browned/drained sausage
1/4 c. milk
1 c. shredded cheddar cheese
1/2 c. chopped green pepper, green onion, black olives, etc. (Optional)
Arrange rolls on pan (or stone) for crust. Top with potatoes and sausage. Mix eggs, milk, and pepper with a pinch of salt. Pour over potatoes and sausage. Sprinkle with cheese and additional toppings if desired. Bake at 350 degrees for 20 minutes.
Note: It took an additional 10 minutes to cook the eggs cooking it in a 9 x 9 pan. I also made without the optional items.
My uncle Tom is also my godfather. When I was a kid, he was the cool uncle because he was the young, single one. I remember when he used to star in the theatre productions as a college student at Wayne State. I got to be the voice recorded for a child ghost in one of them. I also remember my elementary school would always take a field trip to the college for their Spring Production because the plays were always kid friendly. After the productions, the actors would stand outside the theatre and give autographs. Everybody thought it was so cool that Alibaba, the star of Alibaba and the Magic Cave, hugged me and got stage make-up all over my face. Uncle Tom was also the uncle who gave me a doll that shot confetti and a Godfather’s gallon jug filled with candy. (Needless to say, I’m pretty sure these weren’t things my mother wasn’t too happy with her baby brother about.)
I was a 3rd grader when he married my aunt Annette. I was so excited to be a part of their wedding. I remember the first time I tried Cherry Coke was at their first apartment in Lincoln. After my uncle finished student teaching, Tom and Annette moved to Iowa. We didn’t go to visit them a lot but I remember my aunt always cooking up some new recipe. I don’t remember exactly when we tried Bubble Pizza but it was a fun spin on traditional pizza.
Bubble Pizza by Annette Fletcher
1 jar of pizza sauce
1 can of refrigerator biscuits, cut into quarters
Your favorite pizza toppings (hamburger, Canadian bacon, pepperoni, mushrooms, etc.)
In a bowl, mix pizza sauce, chopped biscuits, and pizza toppings. Pour into a greased glass 13 x 9 pan. Cook at 350 degrees for 15- 20 minutes. Top with cheese and cook another 10-15 minutes, until cheese is melted to desire.
- Recipe is done with biscuits are no longer doughy – which usually take a little longer if you use the larger kind of biscuits.
- I was just thinking today, this might be fun to try with a garlic Alfredo sauce, grilled chicken, spinach, and mushrooms. Or maybe a breakfast or Mexican pizza version.
Pizza is a treat everyone loves. Of course, pizza can come in many forms – homemade, frozen, fresh-to-oven, delivery, and gourmet. This tasty recipe can be made a little healthier. I also like it because it allows everyone to select their favorite toppings. I’ve made this for myself as well as for dinner parties. I just set out the ingredient options and let people pick. With personalized pizza, you can make vegetarian as well all meat options. One of the other reasons I like this recipe is because it allows you to make a breakfast or dinner pizza.
Shredded Mozzarella Cheese
Pizza Topping of your choice (Hamburger, pepperoni, Canadian bacon, mushrooms, onion, peppers, etc.)
Line a cookie sheet with foil. Split the English muffins in half and place on cookie sheet. Spread pizza sauce on muffin. Top with desired toppings. Sprinkle with cheese. Bake at 425 degrees for 6 minutes or until cheese is melted.
- I like to use 100 calorie, light multi-grain Thomas English Muffins. I think they have a more natural crust taste plus they have 8 grams of fiber. They are more expensive at the grocery store than other brands but you can usually get a good deal on them at Sam’s Club.
- My sister likes to substitute pita bread in this recipe.
- I’ve also made Chicken Alfredo mini-pizzas. Just use a light Alfredo sauce (I like to make my own with Wildtree Alfredo Extraordinaire which can be made with skim milk for a much healthier and more flavorful sauce), grilled chicken breast chopped, spinach, and low-fat mozzarella cheese.
- You can also make breakfast pizzas. I like diced ham, scrambled eggs, and cheddar cheese. Sometimes I add a little canned nacho cheese sauce to the base of the muffin for a little extra zing. If I was making this for my sister, I would make a scrambled egg white, diced bell peppers, and a touch of mozzarella cheese on top. I also think you could make this with thinly sliced ham, a poached egg, and slice of cheddar cheese. I think it would look like an eggs benedict but without the heavy hollandaise sauce on top.